Ingredients
2 whole Large Pitas
2 Tablespoons Olive Oil
1/2 teaspoons Kosher Salt
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
World tour of flatbreads — naan, tortilla, pita, focaccia, injera
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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preheat the oven to 375 f. with kitchen scissors, cut each pita into 8 wedges, and then separate the two sides of the pita so that you have 16 pita wedges from each pita bread. place the olive oil in a large bowl, and then add the pita pieces and use your hands to toss the pitas with the olive oil, rubbing it into both sides of the pita pieces until all the pieces are lightly coated. spread the pita triangles on a baking sheet and sprinkle with the rosemary and kosher salt. bake for 12-15 minutes or until crispy and lightly browned. remove from oven. allow to cool completely before storing in an airtight container at room temperature for 3-5 days.